Shame on me

Yeast & Fermentation
1

Dump or Bottle?

Late winter/early spring of this year I brewed up a couple of NB kits; an IPA and the Dry Irish Stout (DIS) and sat them in closets to ferment. They bubbled away happily for a few weeks, then it was bottling day, but something came up. Then it was the next weekend. I think you can see where this is going.

I’ve about convinced myself to toss the IPA. It’s about a month older, and has been exposed to a fair amount of light. But the DIS has been kept dark the whole time. At some point, it’s airlock completely evaporated, so, obviously not good. There’s still a bit of forth floating on top, otherwise it’s a carboy of a dark liquid.

Any point in trying to bottle this, or should I pour it on the compost pile and start over, with more respect for the calendar next time?

2

Never dump with out tasting. If it’s not horrid, don’t dump with out bottling. Carbonation adds to the taste.

Add 1/2 pack of rehydrated yeast to your bottling bucket.

3

+1. You gotta smell & taste it first before making that decision.

4

Also, it may have turned “bad” but it is is still good.

1, it may have soured. You could add a can of fruit and have a sour beer.

2, it may have turned to vinegar. Bottle some, no sugar, for cooking. Know anyone that smokes meat?